I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Aubergine – The king of vegetables

Baingan is also known as brinjal/eggplant/aubergine. For this recipe I have used the elongated oval-shaped, dark-purple skin baingan, and the two main ingredients used to flavour the bhaji are malvani garam masala and dried kokum fruit … https://masalahealth.wordpress.com/spicytangy-bainganbhaji

Published by mirandavoice

I am the author of the blog, mirandavoice.com, which is based on photography, fiction and non-fiction piece of writing.
I am also the author of another blog, masalahealth.wordpress.com: A blog of innovative and healthy food recipes written in an unorthodox format.
I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients - I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general.
Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.
Sylvia Miranda
(mirandapresence@gmail.com)
View all posts by mirandavoice